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Pics: Couple racks of loinbacks.

andyjandyjMember
Won some free stuff on the Book of Face from Croix Valley Foods, so figured I'd try it out today.

Picked up a couple racks of loinbacks that were on sale. Using the rub from Croix Valley Foods on both racks, going to put some of their Sweet & Smokey sauce on one of the racks later.






Into the FEC at 250 for about 4 hrs with Lumberjack 100% Hickory pellets...



And they're done. Sauced in front, unsauced in back.



Sauced... Out of the bottle, I thought the sauce was way too sweet. But on the ribs it wasn't bad at all.



No sauce..



And it's time to eat. Cornbread casserole & carolina slaw......

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D dakotasmokeMember
Looks very good!

I did 4 racks of the same on the FEC100 I got in late December, only my 3rd cook on it. One rack for an older couple that enjoys BBQ and can't get out much anymore and one for a neighbor who likes it hot with the Oak Ridge BBQ Crucible Ghost Chile Rub. The other two with Butcher BBQ Premium Rub for me.

I didn't get any pictures but they came out very good as well. Still learning the FEC100 but really like it.
idahomikeidahomikeMember
Those are good looking ribs. I did 3 racks of loin backs on the 19th. I rubbed them with Southern Succor rub, and then they spent 2 hours in the SM066 at 250 degrees with Hickory and cherry. I pulled them and foiled them with butter, brown sugar, honey, and Tiger Sauce. Back into the smoker at 250 degrees for 3 hours. They were good, but slightly over done. The meat pulled off the bone clean. Still good eats.

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